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Soft Cafeteria Yeast Rolls
Rachel Kim

Soft Cafeteria Yeast Rolls

Lunchroom rolls were soft enough to pull apart and sturdy enough to mop up gravy. Fifteen rolls fit one ordinary 9-by-13-inch metal pan, replacing the enormous dough trough and proofing rack. Milk, an egg and a little shortening create the familiar close crumb; melted butter goes on only after baking.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 15
Ingredients Method

Ingredients
  

  • 1 cup warm whole milk
  • 2 1/4 tsp active dry yeast
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1/4 cup vegetable shortening melted and cooled
  • 3 1/4 cups all-purpose flour
  • 1 tsp kosher salt
  • 2 tbsp melted butter

Method
 

  1. Stir milk, yeast and 1 teaspoon sugar together and let stand for 5 minutes.
  2. Whisk in remaining sugar, egg and shortening, then mix in flour and salt.
  3. Knead for 7 minutes until smooth and slightly tacky, cover and let rise for 1 hour.
  4. Grease a 9-by-13-inch pan, divide dough into 15 equal balls and arrange them in three rows.
  5. Cover and proof for 35 to 45 minutes while the oven heats to 375°F.
  6. Bake for 18 to 20 minutes until evenly golden and brush immediately with melted butter.